Jalapeño corn is a comforting and creamy dip or side with a spicy kick. It’s cheesy, fiery goodness is sure to be a hit at your next game day celebration or backyard barbecue. The best part? This recipe is ready just 10 minutes!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Easy to make using only a handful of ingredients and ready in just 10 minutes.
- Perfect side dish for summer gatherings, backyard barbecue, or even for a delicious weeknight meal.
- Make it your own! Jalapeno corn can be easily customized to suit your own preferences. Turn up the spice and add extra ingredients and seasonings to make your own version.
📋 Ingredients and notes
To make this creamy jalapeño corn recipe, you’ll need butter, onion, garlic clove, fresh jalapeno, frozen sweet corn, sour cream, cream cheese, and shredded cheddar cheese.
Variations & Substitutions
- Jalapeños. Remove the seeds and membranes of the jalapeno peppers for less spice. For a mild dish, substitute with green chiles or bell pepper.
- Sweet corn. Use frozen corn, fresh corn cut off the cobs, or canned corn. If using fresh corn, make sure to check out this microwave corn on the cob.
- Sour cream. Substitute with an equal amount of Greek yogurt or heavy cream if you’re missing sour cream or want a healthier version.
- Cream cheese. It’s easier to use spreadable cream cheese rather than the regular block for this recipe.
- Cheddar cheese. As an alternative, you can use Monterey Jack, Pepper Jack, or even a Mexican cheese blend.
📖 How to make jalapeño corn
Step 1:
Melt the butter in a small saucepan over medium heat. Add the onion and garlic and jalapeno chiles and cook for two minutes until softened.
Step 2:
Add the frozen sweet corn kernels and cook for another 3 to 4 minutes.
Step 3:
Add cream cheese, sour cream, cheddar cheese and cook the creamed corn mixture, stirring occasionally until melted.
Step 4:
Remove from the heat and transfer to a serving bowl.
👩🏽🍳 Tips for the best jalapeno corn
⭐ Avoid overcooking. Maintain a low to medium-low heat when melting the cheese to prevent scorching the corn.
- Stir frequently. Stir the cheese mixture regularly to ensure even melting and to prevent it from sticking to the bottom of the pot.
- Jalapeño preparation. Remove seeds and membranes from jalapenos if you prefer a milder heat.
- If using fresh corn, precook it before adding to the dish. You can boil, steam, or grill the corn cob until it’s tender and fully cooked.
- Add a twist. Roast jalapenos for extra flavor or try adding spices like paprika, cumin, curry powder, etc.
👩🏽🍳 Troubleshooting FAQs
Yes, you can use any type of corn, whether canned or frozen, to make jalapeño corn. Both options are convenient, readily available, and produce delicious and creamy jalapeno corn!
Yes! If you prefer a milder flavor, you can remove the jalapeño seeds and membranes before chopping them. You can also use fewer jalapeños pieces or substitute them with green chiles or green bell peppers. If you’re a fan of spicy foods, you can leave the seeds and membranes intact or add more jalapeños.
Yes, you can make jalapeno corn ahead of time. Allow it to cool to room temperature and then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. When ready to serve, you can reheat the jalapeño corn in the microwave, oven, or on the stovetop until heated through.
🍴 How to serve jalapeno corn
Jalapeno cream corn is a versatile side dish that you can pair with a variety of dishes. It’s a great side dish for game day, backyard barbecues, summer gatherings, and any other special occasion.
Serve it with Mexican dishes like tacos, enchiladas, quesadillas, or fajitas. The creamy texture is also perfect paired with grilled protein and vegetables, salads, baked beans, and chili!
🍴Storage and reheating suggestions
Store leftover jalapeno corn in an airtight container and place it in the refrigerator for 3-4 days. To reheat, heat it in the microwave, oven, or stovetop until completely heated through. To prevent it from drying out, add a splash of whole milk or water before reheating. Serve and enjoy!
🍴 More delicious dip recipes
If you like this recipe, check out my other game day dip recipes:
Instant Pot Queso
Instant Pot Spinach Artichoke Dip
Creamed Spinach
The Best Spicy Guacamole Recipe
Jalapeno Corn
Ingredients
- ¼ cup butter
- 1 small onion, chopped
- 1 garlic clove, minced
- ¼ cup jalapeño, diced
- 1½ cup frozen sweet corn
- 8 ounces cream cheese, ½ package
- ⅔ cups sour cream
- 1 cup Cheddar cheese, shredded
Instructions
- Melt the butter in a small saucepan over medium heat. Add the onion and garlic and jalapeno chiles and cook for two minutes until softened.
- Add the frozen sweet corn and cook for another 3 to 4 minutes.
- Add cream cheese, sour cream, cheddar cheese and cook the mixture, stirring occasionally until melted.
- Remove from the heat and transfer to a serving bowl.
Notes
- Maintain a low to medium-low heat when melting the cheese to prevent scorching.
- Stir the cheese mixture regularly to ensure even melting and to prevent it from sticking to the bottom of the pot.
- Remove seeds and membranes from jalapenos if you prefer a milder heat.
- Consider roasting jalapenos for extra flavor or adding spices like paprika, cumin, curry powder, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
